Easy Pickled Onions
Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. (Note: instructions are not meant for long term canning.)
Servings: 8 (1 pint)
- 1 red onion
- 3/4 cup vinegar
- 3/4 cup water
- 1 teaspoon salt
- 1 clove garlic
- freshly ground pepper
- pinch of sugar (optional)
In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
Let cool on counter for a few minutes. Then cover and store in the refrigerator.
The pickled onions will have most of their flavor after a few hours of resting in the brine.
These pickled onions will keep in the fridge for up to a month.
I like these Pickled Onions best when they are barely sweetened, so I only add a pinch of sugar. For a sweeter batch you can add up to 1 teaspoon of sugar.
A non-reactive container is best to house the vinegar brine, with glass being the preferred choice.
It's also best practice to use a non-reactive pan when heating up the vinegar.
Table salt is not recommended as it typically has additives and this can negatively affect the brine. Kosher, sea, or pickling salt are recommended.
I almost always use a simple white vinegar as opposed to flavored vinegars.
You can make and use these same day, but they will be sharper and fully pickled after resting in the fridge overnight.